Unlike other origins, Sumatra coffee parchments are hulled (removing skin) when they are still wet, resulting in the coffee being prone to bora bug insect bites. A well-known process, Wet Hulled, is very unique to this region. Coffee cherries are washed to get what they call ‘Gabah’ (wet parchment) and exposed to the sun for drying (wet hulled parchment). It gives a unique blue-green colour to the beans. Although this process creates unique characteristics in Sumatra coffee, it is also the main reason why it’s hard to source great, clean Sumatra coffee.

Cup Profile: Medium acidity, strong body, cocoa, tobacco, earthy, sweet, smooth and balanced.